Pesto, a darling of Italian cooking, is traditionally made from basil, pine nuts, garlic, olive oil, and Parmesan cheese. But why do traditional if you can do better? This dry pesto blend substitutes nut-free walnut flavor for the pine nuts and throws in some Romano cheese to complement the parmesan. There’s also a hint of lemon, not enough to overpower the pesto—but the perfect amount to bring out the blend’s brighter flavors. Plus, it stores well and permits you to make as big or as small a batch as you want!

Cooking notes

• To use, combine pesto blend with oil of your choice (olive oil, avocado oil, walnut oil, etc.) until it becomes a paste.
• Add extra cheese for a boost of flavor.
• Be careful if you use extra virgin oil. If you use too much, the pesto can become very bitter.
• Typically used on pasta and sandwiches, pesto is also good on pizza, chicken, vegetables, burgers, seafood, and salad.
• Makes an excellent finish to grilled vegetables.
• Use as a marinade for meats and proteins.
• Ingredients: spices, Romano cheese (dehydrated blend of Romano cheese, part-skim cow’s milk, cheese culture, salt, enzymes, sodium phosphate. Contains milk), Organic Parmesan cheese (pasteurized organic milk, salt, cheese culture, enzymes), disodium phosphate.* *Contains less than 2% silicon dioxide as an anti-caking agent contains milk, garlic, onion, walnut flavor, organic, allergen free, O/S (organic sunflower oil, natural flavors), lemon crystals, (Meyer lemon, maltodextrin, corn starch, sunflower lecithin), citric acid non-GMO, sugar (evaporated cane juice, granulated, non-GMO), dextrose, lemon oil (California, pure, single, fold, non-GMO), sea salt. Contains milk and sunflowers.